Bacon and eggs salad
A simple, delicious and satisfying salad-for-dinner, as well as a great way to clean out the fridge.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 small shallot, minced
- 1 T Jerez sherry vinegar
- 1/4 t ground cumin
- 4 T olive oil
- Salt and pepper to taste
- 1/4 pound prosciutto, thinly sliced
- 2 slices day-old bread, cut in cubes, or torn into bite size pieces (optional)
- 1 head frisse, rinsed and cut into bite-size pieces
- 1 package arugula
- 4 eggs
- 1 pint of cherry or teardrop tomatoes, sliced in half
Instructions
- Mix the shallot, vinegar and cumin in a small mixing bowl. Whisk in olive oil an season with salt and pepper. Set aside.
- In a pan or stovetop grill pan, cook your pancetta on medium high until crispy. This will take just a couple minutes on each side. Set aside on a plate covered with paper towels. Try not to eat it all!
- Cook your bread cubes in the fat left over from the from the prosciutto, browning on each side, till nice and crunchy. If you need to you can add a bit of butter.
- Fry your eggs per instructions above.
- Toss your lettuce with the dressing and plate the salad with lettuce, a stack of crisped prosciutto, and top with the poached egg, croutons and tomato halves.
Find it online: https://somethingnewfordinner.com/recipe/bacon-and-eggs-salad/